Spicy Chicken Burgers
It uses mini chicken fillets (chicken tenders) which have been marinated in some harissa paste. Well, actually . . . the original recipe doesn’t really marinate them, but I wanted the flavour to stick, so I let them stand for half an hour after I mixed them with the paste so that the flavours really got into the meat.
You could also use boneless chicken breast cut into strips . . . or even boneless chicken thighs. Both would work very well.
There is a tiny sinew that runs along the underside of mini chicken fillets that I like to remove with a sharp knife. It only takes a few minutes to get rid of it and it helps to keep them nice and tender. Just sip the tip of a sharp knife under it and then work the knife down the length to loosen it and cut it out. I use both of my hands for this. I grab the tendon and hold it with some kitchen toweling so I can get a good grip and run the knife with the other hand. Its quite simple really.
You spread the hummus on the toasted bottom bun . . . if you don’t like beetroot, you can use pain hummus, or I am thinking the lemon/pepper or red pepper hummus would also be VERY tasty!
Serves 4
You can make these as hot or as mild as you like. I, myself, don’t like them too spicy, but you can suit yourself! The beetroot hummous, baby spinach and cucumber add a light and healthy touch! Delicious.
12 mini chicken fillets, trimmed (chicken tenderloins)
(I use a sharp knife and remove the tough tendon. It takes a few minutes
but results in a much more tender piece of chicken)
2 tsp harissa paste, or to taste
4 burger buns, split (I like brioche buns)
1 large handful of baby spinach leaves
1 ridged cucumber, cut into ribbons using a potato peeler
110g of beetroot hummous (can use regular hummous if you prefer)
Trim the chicken and combine in a bowl along with the harissa paste. (I let mine sit for half an hour prior to cooking so that the flavor penetrated the chicken meat.) Heat the olive oil in the pan until hot. Add the chicken and cook, turning occasionally, until golden and cooked through. Season to taste with salt and pepper.
Toast the cut sides of the burger buns. Spread the bottoms with the hummous, top with a portion of the spinach and cucumber ribbons and a fourth of the chicken. Top with the tops of the buns and serve immediately.
Now that’s what I call one heck of a delicious burger! Todd ate his with a knife and fork. Me . . . I’m common, I just piled on the top bun, picked it up and dug in. Yum! YUM! Bon Appetit!
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: http://theenglishkitchen.blogspot.com/2017/06/spicy-chicken-burgers.html
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